Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea

1994 ◽  
Vol 58 (4) ◽  
pp. 687-690 ◽  
Author(s):  
Kae Morita ◽  
Motoko Wakabayashi ◽  
Kikue Kubota ◽  
Akio Kobayashi ◽  
Nalin L. Herath
Keyword(s):  
Black Tea ◽  
Tea Leaves ◽  
Green And Black Tea

Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

2018 ◽  
Vol 9 (6) ◽  
pp. 3126-3133 ◽  
Author(s):  
Ye Jiao ◽  
Yan Yan ◽  
Zhiyong He ◽  
Daming Gao ◽  
Fang Qin ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Black Tea ◽  
Heterocyclic Amines ◽  
Model Systems ◽  
Tandem Mass ◽  
Inhibitory Effects ◽  
Tea Leaves ◽  
Ultrahigh Performance Liquid Chromatography ◽  
Green And Black Tea

The profile of 18 heterocyclic amines from seven categories (including β-carbolines) in tea leaves during green and black tea processing procedures, as well as commercial tea products was screened by ultrahigh-performance liquid chromatography with tandem mass spectrometry.

scholarly journals Magnetic Field Extraction Techniques in Preparing High-Quality Tea Infusions

2018 ◽  
Vol 8 (10) ◽  
pp. 1876
Author(s):  
Maria Tarapatskyy ◽  
Grzegorz Zaguła ◽  
Marcin Bajcar ◽  
Czesław Puchalski ◽  
Bogdan Saletnik
Keyword(s):  
Magnetic Field ◽  
Amino Acids ◽  
Age Groups ◽  
Black Tea ◽  
Extraction Process ◽  
Extraction Methods ◽  
Variable Magnetic Field ◽  
Tea Leaves ◽  
Tea Infusions ◽  
Green And Black Tea

Tea is one of the most popular drinks in the world, commonly consumed by consumers from all age groups mainly due to its refreshing taste, attractive aroma, and potentially beneficial impact on health. The composition of a tea drink depends on numerous factors, such as time and brewing temperature, degree of crumbling of tea leaves, and degree of mixing. Diffusion of the polyphenolic compounds, minerals, caffeine or theanine typical of tea infusions have been the subject of studies conducted by numerous authors. Promoting the extraction of amino acids from tea leaves when preparing infusions through the induction of a magnetic field constitutes not only another step towards the optimisation of the extraction process, but is also one of the methods to improve the nutritional value of tea infusions. The purpose of this work was to verify a hypothesis concerning the improvement of the extraction of amino acids from dried tea during the preparation of infusions by applying a permanent or variable magnetic field induced under laboratory conditions. A variable magnetic field applied as a factor assisting extraction resulted in an increased concentration in the total number of amino acids in green and black tea infusions. A statistically significant improvement in the level of free amino acids was observed after application of extraction assisted by a variable magnetic field with induction at 100 mT and a frequency of 50 Hz. Extraction using a variable magnetic field for tea infusions may constitute a good solution to assist traditional water extraction methods for research purposes.

scholarly journals Iron, copper and silver nanoparticles: Green synthesis using green and black tea leaves extracts and evaluation of antibacterial, antifungal and aflatoxin B1 adsorption activity

LWT ◽  
2018 ◽  
Vol 90 ◽  
pp. 98-107 ◽  
Author(s):  
Muhammad Asif Asghar ◽  
Erum Zahir ◽  
Syed Muhammad Shahid ◽  
Muhammad Naseem Khan ◽  
Muhammad Arif Asghar ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Green Synthesis ◽  
Aflatoxin B1 ◽  
Black Tea ◽  
Tea Leaves ◽  
Adsorption Activity ◽  
Iron Copper ◽  
Green And Black Tea

Inhibition of the biodiesel oxidation by alcoholic extracts of green and black tea leaves and plum pulp: Application of the simplex-centroid design

2020 ◽  
Vol 160 ◽  
pp. 288-296
Author(s):  
I.A.S. Correia ◽  
D. Borsato ◽  
F.Y. Savada ◽  
E.D. Pauli ◽  
A.C.G. Mantovani ◽  
...  
Keyword(s):  
Black Tea ◽  
Tea Leaves ◽  
Green And Black Tea

Microarray reveals positive effects of green and black tea polyphenols on TNF[alpha]-induced changes of gene expression

2013 ◽  
Author(s):  
Husna Zulkipli ◽  
Norita Salim ◽  
Gabriele Anisah Froemming ◽  
Aletza Mohd Ismail ◽  
Hapizah Nawawi
Keyword(s):  
Gene Expression ◽  
Black Tea ◽  
Tea Polyphenols ◽  
Tnf Alpha ◽  
Positive Effects ◽  
Black Tea Polyphenols ◽  
Green And Black Tea ◽  
Induced Changes

Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet

2021 ◽  
Author(s):  
Rodrigo Cardoso ◽  
Luiza Dias Moreira ◽  
Mirian Costa ◽  
Renata Celi Lopes Toledo ◽  
Mariana Grancieri ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lipid Metabolism ◽  
Glucose Metabolism ◽  
Wistar Rats ◽  
Liver Steatosis ◽  
Black Tea ◽  
High Fat ◽  
High Fructose Diet ◽  
High Fructose ◽  
Green And Black Tea

The aim of this study was to evaluate the effect of green and black tea kombuchas consumption on adiposity, lipid metabolism, liver steatosis, oxidative stress, and inflammation in Wistar rats...

Sign in / Sign up

Export Citation Format

Share Document